this is my second attempt at a saucy chocolate pudding from Jacqueline Bellefontaine's "chocolates" from the how to cook series.
my kids love the messy gooey icing on the bottom. the batter is poured into a dish, then on top goes a watery chocolatey sauce. the whole thing bakes together then the sauce separates on the bottom for a pudding like consistency. yum!
(the first time i gave in to my self-doubts and let the cake bake longer...the sauce got absorbed by the cake. still great tasting and moist, but not pudding-y at all.)
sauce:
3 tbsps. Dutch-processed unsweetened cocoa
4 tbsps. light brown sugar
1 1/4 cups hot boiling water
mix together cocoa and sugar well. pour in enough water to make a smooth paste. pour in the rest of the water, whisking well to blend.
cake batter:
1/2 cup (one stick) butter
1 cup plus 1 tbsp. granulated sugar
1 & 1/4 cups self rising flour
2 tbsp. Dutch-processed unsweetened cocoa
1 & 1/4 cups whole milk
2 & 3/4 ounces dark chocolate (70% cocoa solids), broken up into pieces
preheat oven to 350F.
whisk flour and cocoa together.
heat milk gently, add chocolate and mix until melted.
cream butter and sugar until light.
add flour and cocoa to butter and sugar, then add the melted chocolate, beating well, until batter is smooth.
pour into greased pan (i used a 2-qt. pyrex oval). pour the sauce on top without mixing. bake 40 minutes until top is dry but still springy. let stand 5 minutes and sprinkle with pearl sugar (or confectioners' sugar). scoop with a large spoon into bowls.
